Food sources

"Bioactive Food Peptides in Health and Disease" highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters.

Food and water are necessary to keep the human body functioning. People
must have a balanced diet that includes a complex range of nutrients to provide
energy, promote growth, maintain health and resist disease or illness, and
promote longevity.
It is also known that food and water can carry, or be sources of, harmful
microorganisms, chemical compounds and particulate matter.

The use of acoustic energy in food or bioprocessing operations is a relatively new
endeavor if compared with other sources of energy, such as mechanical or thermal,
which have been utilized for centuries in various applications. There are two
important factors that make the current ultrasound-assisted processes possible. One
is related with the development in ultrasound generation technology and the other
one is the better understanding of interactions between acoustic energy and liquid
media, enabling the development of important guidelines for ultrasound-based
processes....

Water used in slaughtering operations are considered one source of infected carcass during slaughter, particularly in the private slaughterhouses. The purpose of this study was to identify some species of microorganisms causing food poisoning from the water samples used in the slaughter ...

Since the publication of G. P. Lilley’s reference work Information Sources in
Agriculture and Food Science in 1981, we have been witness to incredible
changes both in the area of agricultural research and in our ability to disseminate
the results of that research. Advances have been made in the areas of plant and
animal genetics, in animal and human nutrition and health, and in our understanding
of the effects of human and climatic actions on the land and its natural resources.

What is new food product development, the new product development team: company organization and its influence on new product development, what are the sources for new product ideas,... To help you answer the questions above, you are invited to consult the text book "New Food Product Development". Hope this is useful references for you.

We propose a two-step inversion of three-component seismograms that ( 1) recovers
the far-field source time function at each station and (2) estimates the distribution of
co-seismic slip on the fault plane for small earthquakes (magnitude 3 to 4). The
empirical Green’s function (EGF) method consists of finding a small earthquake
located near the one we wish to study and then performing a deconvolution to remove
the path, site, and instrumental effects from the main-event signal.

This book reveals the little-known sources where you can purchase foods, food ingredients and herbal products that very few people know about and yet are critical for overcoming chronic diseases like diabetes, cancer, heart disease and clinical depression. For example, in this book you’re going to learn about where to buy freeze-dried berries that work as powerful whole food vitamins that will lower cholesterol, ﬁght cancer, enhance immune system function, prevent cardiovascular disease, and provide a long list of other healthful beneﬁts. But that’s only the beginning....

English Grammar 50: 50 - Part 1 Many scientists believe that the dinosaurs were wiped out by a
colossal meteor. According to this theory, a meteor ten kilometers
wide hurtled into the Earth. This collision propelled dust and
dirt into the sky. Imagine a really cloudy summer day. It’s a lot
cooler, right? Well, every day was like that for a long time after
the collision.
Because it was much darker and cooler, many species of plants
began to die. Soon, there was no food source for plant-eating
dinosaurs, and when they died, there was no food source for
meat-eating dinosaurs.

Spirulina are multicellular and filamentous blue-green microalgae belonging to two separate genera Spirulina and Arthrospira and consists of about 15 species. Of these, Arthrospira platensis is the most common and widely available spirulina and most of the published research and public health decision refers to this specific species. It grows in water, can be harvested and processed easily and has significantly high macro- and micronutrient contents. In many countries of Africa, it is used as human food as an important source of protein and is collected from natural water, dried and eaten....

Milk evolved as a means of providing for the postnatal needs of the developing
mammalian neonate. Any perception that milk is a simple, homogeneous fluid does
not adequately acknowledge the remarkable array of complex activities and
functionalities of its constituent components.

The identity of an organism may be conﬁrmed by demonstrating its ability to perform a number of biochemical reactions, each species conforming to a recognizable result pattern. Most of the media used in the tests detailed in this section can be obtained from commercial sources

Food can be defined as the nutritive material taken into an organism for growth,
work, or repair and for maintaining the vital processes. Food sustains life, and, as
such, many individuals view food as an uncomplicated, pure source of nutrition.
Therefore, such individuals are often bewildered to learn that food is comprised of
an array of natural chemicals, and not all the chemicals are nutrients or enhance
nutritive value, but in fact may decrease nutritional value or, worse still, are toxic
(e.g., naturally occurring toxicants).

This book is for anyone who wants an understanding of the fascinating role vitamins
and minerals play in nutrition. It can be used as a supplementary textbook for
nutrition classes, as a self-learning guide, and as a refresher for health professionals.
This book broadens and explains the vitamin and mineral information found in
standard nutrition courses.
Throughout the text are many figures, graphs, and tables that visually display
information and relationships. If you have not taken a class in biochemistry, then
this will be an interesting and relevant way to be introduced to it....

This group constitutes the majority of dietary antioxidants (and also of secondary plant
metabolites). Plants typically produce polyphenols as a defence against herbivores and
various stresses in general. It is estimated that in Westernized countries, polyphenol intake
is approx. 0.4-1g/d and capita (reviewed by Bouayed and Bohn, 2010), with higher intake
for persons following a vegetarian diet. Food sources that are especially rich in polyphenols
include, among others, potato, plums, leafy vegetables, whole grain products, and coffee
(Souci et al., 2000). ...

Written by an expert with over 20 years of experience in the field, this timely volume provides - in a single source - all aspects of humidity measurement and instrumentation, including rudiments and theory, common applications, advantages and limitations of frequently used sensors and techniques, and guidelines for installation, maintenance, and calibration.

Although the United States is the most powerful nation on earth, the
one area in which this country does not excel is health. And the future
is not bright. Almost a third of our young children are obese,
and many do not exercise. No matter how much information becomes
available about the dangers of a sedentary lifestyle and a diet
heavily dependent on processed foods, we don't change our ways.
Ideally, Americans should be able to translate financial well-being
into habits that lead to longer and better lives, untroubled by expensive
and chronic medical illnesses.

This two-volume book on biomass is a reflection of the increase in biomass related research and applications, driven by overall higher interest in sustainable energy and food sources, by increased awareness of potentials and pitfalls of using biomass for energy, by the concerns for food supply and by multitude of potential biomass uses as a source material in organic chemistry, bringing in the concept of bio-refinery. It reflects the trend in broadening of biomass related research and an increased focus on second-generation bio-fuels.

Legumes are important for the diet of a significant part of the world's population; they are a good source of protein, carbohydrates, minerals and vitamins. The'importance of soybean'lies in the overall agriculture and trade and in its contribution to food supply. Soybean contains the highest protein content and has no cholesterol in comparison with conventional legume and animal food sources.